¾ cup almonds (ideally these should be soaked in water for 24 hours the night before to make their nutrients more bioavailable. In the real world that is my life--this step happens only half of the time--just keeping it real.)

1-2 dates, pitted

filtered water (4 cups)

Instructions

Put the almonds and dates in a high-powered blender and fill with filtered water until it is almost full. I use 4 cups of water. I leave an inch or two of space at the top so it doesn't overflow.

Blend on high for a minute.

Pour the milk through a cheesecloth or (very) fine mesh strainer into a container to remove all the almond pulp. We use a glass juice jug to hold our milk in the fridge.

Drink and ENJOY!

Notes

You can reserve the almond pulp to use in other recipes. Simply dry it out in the oven on a low temp and then blend in a coffee grinder and you have almond flour to use!

Recipe by Kula Mama at http://kulamama.com/sweet-almond-milk-dairy-free-gluten-free/